Preparation

Make a dough by melting the butter, adding the sugar and stirring. Add the eggs 1 by 1, then the baking soda that's been extinguished in the vinegar and the flour a bit at a time. Knead a dough, divide it into 2 parts and add the cocoa to one of them. Bake 2 layers at 356°F (180 °C) - about 20-30 min. Let them cool and cut each layer into 2, resulting in 4 layers.

Make the cream by mixing the softened butter with the powdered sugar. Boil the semolina in the milk until ready and leave it to cool. Grate the rind of the lemon finely. Mix the butter, cooled semolina and lemon rind.

Beat the cream with a whisk or mixer and leave it in the fridge for 20 min. Smear the cake layers with the cream and arrange them on top of one another. Do not spread this cream on the last layer, instead use a mixture of cream, cocoa and sugar, which have been boiled for half a minute and mixed with the butter. Leave the cake for 3 hours in the fridge.find similar recipes here